Free RD exam practice

20 free RD exam practice questions

Twenty original questions for CDR's Registration Examination for Dietitians, written for the 2027–2031 test specifications: from GLIM malnutrition criteria and dialysis protein needs to WIC eligibility and cooling logs. The items are spread across the four new domains roughly in proportion to their weights, but 20 items cannot match the adaptive exam's length, topic mix, or difficulty, and your score here does not predict a pass.

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These are original Passy questions written for RD exam preparation. They are not official: not CDR exam items, not CDR's published practice questions, and not recalled exam questions. Each is a single-answer item with four options, and medicines are named by generic name only. The 20 items are spread across the four domains of CDR's 2027–2031 RD test specifications, which apply from January 1, 2027, roughly in proportion to their weights (23%, 22%, 40%, and 15%), by largest remainder: 5, 4, 8, and 3 items, in outline order. Every topic in the set also appears in the 2022–2026 RD study outline, so the questions still apply to a test date before 2027. The real exam is computer-adaptive, with 125 to 145 questions; a set this short cannot match its topic mix or difficulty, and your results here do not predict a pass or a scaled score of 25.

Quick PracticeQuestion 1 of 20
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Fundamentals of Dietetics PracticeStep 1 · Choose one answer

A cohort study reports that adults who ate ultra-processed snacks daily had a relative risk of type 2 diabetes of 1.18 (95% confidence interval 0.94 to 1.48) compared with adults who rarely ate them. How should the registered dietitian nutritionist interpret this result?

Question review

All 20 RD exam questions with explanations

Try the set above first, then use this list to review. Each answer and explanation stays closed until you open it.

  1. Question 1 · Fundamentals of Dietetics Practice

    A cohort study reports that adults who ate ultra-processed snacks daily had a relative risk of type 2 diabetes of 1.18 (95% confidence interval 0.94 to 1.48) compared with adults who rarely ate them. How should the registered dietitian nutritionist interpret this result?

    1. The association is not statistically significant, because the interval includes 1.0
    2. Daily intake raises diabetes risk by 18%, which proves the snacks cause diabetes
    3. The result is significant, because the relative risk is greater than 1.0
    4. The snacks lower diabetes risk, because the interval's lower limit is below 1.0
    Show answer and explanation for question 1

    Correct answer: A · The association is not statistically significant, because the interval includes 1.0

    A relative risk of 1.0 means no difference between groups. When the 95% confidence interval for a ratio includes 1.0, as 0.94 to 1.48 does, the result is not statistically significant at the 0.05 level: the data are compatible with lower risk, no difference, or higher risk. A point estimate above 1.0 does not make the result significant on its own, and a lower limit below 1.0 does not show a protective effect. Even a significant result from an observational cohort shows association, not causation, because confounders such as overall diet quality or income can explain it. The RDN would describe this as no clear evidence of increased risk and look for stronger or pooled evidence.

    Look for this next time: If a 95% confidence interval for a relative risk or odds ratio includes 1.0, the result is not statistically significant.

  2. Question 2 · Fundamentals of Dietetics Practice

    A hospital foodservice needs one diet clerk on duty 8 hours a day, 7 days a week, all year. One full-time equivalent (FTE) is 40 hours a week, or 2,080 hours a year. How many FTEs are needed to staff this position, before coverage for vacation and sick time is added?

    1. 1.0 FTE
    2. 1.2 FTE
    3. 1.4 FTE
    4. 1.75 FTE
    Show answer and explanation for question 2

    Correct answer: C · 1.4 FTE

    Hours of coverage needed each week = 8 hours × 7 days = 56 hours. FTEs = hours needed ÷ hours per FTE = 56 ÷ 40 = 1.4 FTE. Checking by year: 56 × 52 = 2,912 hours, and 2,912 ÷ 2,080 = 1.4. A single FTE covers only 5 of the 7 days. A total of 1.2 FTE would provide 48 hours a week, one 8-hour shift short. A figure of 1.75 FTE (70 hours) comes from dividing 56 by a 32-hour part-time week instead of a 40-hour full-time week. Paid time off is usually added separately as a relief factor, so the final staffing figure ends up slightly above 1.4.

    Look for this next time: FTEs needed = coverage hours per week ÷ 40; an 8-hour post staffed 7 days a week needs 1.4 FTE.

  3. Question 3 · Fundamentals of Dietetics Practice

    A clinical nutrition manager is interviewing applicants for a dietetic technician position that requires lifting cases of oral nutrition supplements. Which question is legally appropriate to ask every applicant before a job offer?

    1. Do you have any medical conditions, injuries, or disabilities that I should know about?
    2. Can you perform the essential functions of this job, with or without accommodation?
    3. How old are you, and when do you plan to retire?
    4. Do you have young children who might make weekend shifts hard?
    Show answer and explanation for question 3

    Correct answer: B · Can you perform the essential functions of this job, with or without accommodation?

    Under the Americans with Disabilities Act, an employer may describe the job's essential functions, such as lifting, and ask whether an applicant can perform them, with or without reasonable accommodation. Before a job offer, the employer may not ask whether an applicant has a disability or about its nature or severity, so the first question is unlawful. Questions about age invite claims under the Age Discrimination in Employment Act, and questions about children or childcare are the kind EEOC guidance warns can be used as evidence of sex discrimination. Asking every applicant the same job-related questions keeps interviews consistent and defensible.

    Look for this next time: Before a job offer, ask whether applicants can perform essential job functions with or without accommodation, never about disabilities.

  4. Question 4 · Fundamentals of Dietetics Practice

    An outpatient nutrition clinic sees few working adults at its weekday morning appointments. The RDN manager adds evening and telehealth appointments without changing the services offered, the fees, or the advertising. Which element of the marketing mix has been changed?

    1. Product
    2. Price
    3. Promotion
    4. Place
    Show answer and explanation for question 4

    Correct answer: D · Place

    The marketing mix, or four Ps, covers product (the service itself), price (what clients pay), promotion (how the service is communicated, such as advertising and outreach), and place (how and where clients can get it, including locations, hours, and delivery channels). Adding evening hours and telehealth changes access and distribution, which is place. The counseling service is unchanged, so product is the same. Fees did not change, so price is the same. No new advertising or outreach was added, so promotion is unchanged, although the clinic would likely promote the new hours next.

    Look for this next time: In the four Ps, place means access and distribution, such as hours, locations, and telehealth delivery.

  5. Question 5 · Fundamentals of Dietetics Practice

    A nutrition team tests a new protocol on one unit for 4 weeks to shorten the time from a positive malnutrition screen to an RDN assessment. The team then compares the new times with its baseline data and with the improvement it predicted. Which Plan-Do-Study-Act step is this comparison?

    1. Plan
    2. Do
    3. Study
    4. Act
    Show answer and explanation for question 5

    Correct answer: C · Study

    In the Plan-Do-Study-Act (PDSA) cycle, the team plans a change and predicts its effect (Plan), carries it out on a small scale while collecting data (Do), analyzes the data and compares the results with baseline and with the prediction (Study), and then decides whether to adopt, adapt, or abandon the change (Act). Comparing the new screen-to-assessment times with baseline and with the predicted improvement is the Study step. The 4-week trial on one unit was the Do step. Act comes next, when the team decides to spread the protocol, modify it, or test another idea.

    Look for this next time: In PDSA, Study means analyzing results against baseline and predictions; Act means adopting, adapting, or abandoning the change.

  6. Question 6 · Community and Public Health Nutrition

    A community RDN screens families for referral to the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Everyone screened meets the income rules and is at nutritional risk. Which person is in a category that WIC serves?

    1. A 4-year-old child
    2. A 7-year-old child
    3. A woman 9 months after delivery who is not breastfeeding
    4. A 70-year-old man with diabetes
    Show answer and explanation for question 6

    Correct answer: A · A 4-year-old child

    WIC serves pregnant women, breastfeeding women up to the infant's first birthday, non-breastfeeding women up to 6 months after the end of pregnancy, infants, and children up to their fifth birthday, who meet the income rules (at or below 185% of the federal poverty guidelines, or adjunctively through programs such as SNAP or Medicaid) and are at nutritional risk. A 4-year-old is within the child category. A 7-year-old is past the fifth birthday. A woman who is not breastfeeding is in a WIC category only up to 6 months postpartum. Older adults are not a WIC category; programs such as SNAP, Older Americans Act nutrition services, or the Commodity Supplemental Food Program serve them.

    Look for this next time: WIC serves pregnant women, breastfeeding women to 12 months, non-breastfeeding women to 6 months postpartum, infants, and children under 5.

  7. Question 7 · Community and Public Health Nutrition

    Halfway through a 10-week community cooking program for families, the RDN reviews attendance logs, checks whether each session covered its planned content, and collects participants' ratings of the sessions. What type of evaluation is the RDN conducting?

    1. Needs assessment
    2. Impact evaluation
    3. Outcome evaluation
    4. Process evaluation
    Show answer and explanation for question 7

    Correct answer: D · Process evaluation

    Process evaluation examines how a program is being delivered: who attends (reach), whether sessions are delivered as planned (fidelity), and how participants receive them (satisfaction). Attendance logs, content checklists, and session ratings are typical process measures. A needs assessment comes before planning, to identify a community's needs and resources. Impact and outcome evaluations measure a program's effects, such as changes in knowledge, skills, behavior, or health status; texts differ on which term covers short-term and long-term effects, but both concern results rather than delivery. Process data gathered midway let the RDN fix delivery problems while the program is still running.

    Look for this next time: Process evaluation tracks reach, fidelity, and satisfaction during delivery; impact and outcome evaluations measure a program's effects.

  8. Question 8 · Community and Public Health Nutrition

    During a worksite wellness screening, an employee with prediabetes tells the RDN, "I bought walking shoes, and I'm going to start walking at lunch next week." According to the Transtheoretical Model, which stage of change is the employee in?

    1. Contemplation
    2. Preparation
    3. Action
    4. Maintenance
    Show answer and explanation for question 8

    Correct answer: B · Preparation

    In the Transtheoretical Model, preparation is the stage in which a person intends to act soon, usually within the next month, and has often taken small steps, such as buying walking shoes. Contemplation means intending to change within about 6 months, while still weighing pros and cons without a firm plan. Action means the behavior has been changed within the past 6 months, and he has not started walking yet. Maintenance means the change has been sustained for more than 6 months. At the preparation stage, the RDN helps him set a specific plan, such as days, times, and a backup option, and anticipate barriers.

    Look for this next time: Preparation means planning to act within about a month, often with small steps taken; action means the change has begun.

  9. Question 9 · Community and Public Health Nutrition

    A county health department RDN is planning a community needs assessment and wants state-level estimates of adults' self-reported fruit and vegetable intake, physical activity, and diagnosed diabetes, collected by telephone survey. Which data source BEST fits?

    1. National Health and Nutrition Examination Survey (NHANES)
    2. Youth Risk Behavior Surveillance System (YRBSS)
    3. Behavioral Risk Factor Surveillance System (BRFSS)
    4. National Vital Statistics System (NVSS)
    Show answer and explanation for question 9

    Correct answer: C · Behavioral Risk Factor Surveillance System (BRFSS)

    The BRFSS is CDC's state-based telephone survey of adults aged 18 and older. It collects self-reported data on health-related risk behaviors, chronic conditions, and use of preventive services, so it provides state-level estimates for adults. NHANES combines interviews with physical examinations and laboratory tests and is designed mainly for national estimates, not state ones. The YRBSS surveys students, mainly in high school, not adults. The National Vital Statistics System compiles births and deaths, not behaviors. Combining BRFSS estimates with local data helps the RDN describe the problem and set program priorities.

    Look for this next time: BRFSS gives state-level, self-reported adult behavior data; NHANES adds exams and labs for national estimates; YRBSS covers youth.

  10. Question 10 · Human Nutrition and Medical Nutrition Therapy

    A 40-year-old woman who weighs 70 kg and is 165 cm tall comes for weight management counseling. She is sedentary. Using the Mifflin-St Jeor equation, what is her estimated resting energy expenditure (REE)?

    1. About 1,570 kcal/day
    2. About 1,536 kcal/day
    3. About 1,781 kcal/day
    4. About 1,370 kcal/day
    Show answer and explanation for question 10

    Correct answer: D · About 1,370 kcal/day

    The Mifflin-St Jeor equation for women is REE = (10 × weight in kg) + (6.25 × height in cm) − (5 × age in years) − 161. Step by step: 10 × 70 = 700; 6.25 × 165 = 1,031.25; 5 × 40 = 200. REE = 700 + 1,031.25 − 200 − 161 = 1,370.25, or about 1,370 kcal/day. Using the men's constant (+5 instead of −161) gives about 1,536. Leaving out the age term gives about 1,570. About 1,781 is the REE multiplied by an activity factor of 1.3, an estimate of total energy expenditure rather than REE. When REE cannot be measured, the Academy's Evidence Analysis Library has identified Mifflin-St Jeor as the most accurate predictive equation for healthy adults, including those with overweight or obesity.

    Look for this next time: Mifflin-St Jeor for women: 10 × kg + 6.25 × cm − 5 × age − 161; apply an activity factor only for total needs.

  11. Question 11 · Human Nutrition and Medical Nutrition Therapy

    A 66-year-old man with colon cancer weighed 80 kg 4 months ago and now weighs 74 kg without trying to lose weight. For the past 2 weeks he has eaten less than half of his estimated energy needs. His BMI is 24. Using the GLIM criteria, how should the RDN classify his status?

    1. Malnutrition, stage 1 (moderate)
    2. Malnutrition, stage 2 (severe)
    3. No malnutrition, because his BMI is normal
    4. At risk only, because weight loss alone cannot establish malnutrition
    Show answer and explanation for question 11

    Correct answer: A · Malnutrition, stage 1 (moderate)

    The GLIM criteria (2019) diagnose malnutrition when at least one phenotypic and one etiologic criterion are present. Weight loss = (80 − 74) ÷ 80 × 100 = 7.5% in 4 months, which meets the phenotypic criterion of more than 5% within the past 6 months. Eating 50% or less of energy requirements for more than 1 week meets the etiologic criterion of reduced intake, and cancer can also count as disease-related inflammation. GLIM grades 5% to 10% loss within 6 months as stage 1 (moderate); stage 2 (severe) needs more than 10% within 6 months. A normal BMI does not rule out malnutrition, because one phenotypic criterion is enough. He is not merely at risk: he meets both required criteria.

    Look for this next time: GLIM needs one phenotypic and one etiologic criterion; 5% to 10% weight loss within 6 months is stage 1 (moderate).

  12. Question 12 · Human Nutrition and Medical Nutrition Therapy

    A 58-year-old man without diabetes has been on maintenance hemodialysis for 2 years. He is metabolically stable, and his dry weight of 70 kg is close to his ideal body weight. Based on the 2020 KDOQI clinical practice guideline for nutrition in chronic kidney disease, what is an appropriate daily protein goal?

    1. About 39 to 42 g per day
    2. About 70 to 84 g per day
    3. About 105 to 140 g per day
    4. About 20 to 30 g per day
    Show answer and explanation for question 12

    Correct answer: B · About 70 to 84 g per day

    The 2020 KDOQI Clinical Practice Guideline for Nutrition in CKD recommends 1.0 to 1.2 g of protein per kg of body weight per day for metabolically stable adults on maintenance hemodialysis or peritoneal dialysis; his dry weight matches his ideal weight, so 70 kg is the basis. For 70 kg: 1.0 × 70 = 70 g and 1.2 × 70 = 84 g per day. Dialysis removes amino acids and adds catabolic stress, so protein is not restricted at this stage. About 39 to 42 g reflects the 0.55 to 0.6 g/kg low-protein diet the guideline describes for CKD stages 3 to 5 without dialysis or diabetes, and about 20 to 30 g reflects its very low-protein diet (0.28 to 0.43 g/kg) with keto acid analogs. About 105 to 140 g (1.5 to 2.0 g/kg) exceeds the recommendation without a specific reason.

    Look for this next time: For metabolically stable adults on maintenance dialysis, KDOQI 2020 recommends 1.0 to 1.2 g of protein per kg per day.

  13. Question 13 · Human Nutrition and Medical Nutrition Therapy

    A patient's enteral nutrition prescription calls for 1,800 kcal per day from a formula that provides 1.2 kcal/mL, given continuously over 24 hours. Which pump rate meets the goal?

    1. 50 mL/h
    2. 75 mL/h
    3. 90 mL/h
    4. 63 mL/h
    Show answer and explanation for question 13

    Correct answer: D · 63 mL/h

    First find the daily volume: volume = energy goal ÷ caloric density = 1,800 kcal ÷ 1.2 kcal/mL = 1,500 mL per day. Then divide by the hours of infusion: 1,500 mL ÷ 24 h = 62.5 mL/h, which rounds to about 63 mL/h (63 × 24 = 1,512 mL, about 1,814 kcal). A rate of 75 mL/h comes from dividing 1,800 by 24 as if the formula provided 1 kcal/mL. A rate of 90 mL/h comes from multiplying by 1.2 instead of dividing. A rate of 50 mL/h would be right only for a 1.5 kcal/mL formula. The RDN also checks protein and free water against the patient's needs, because a formula's free water is less than its total volume.

    Look for this next time: Continuous tube-feeding rate = (kcal goal ÷ kcal per mL) ÷ hours of infusion.

  14. Question 14 · Human Nutrition and Medical Nutrition Therapy

    A 52-year-old woman with alcohol use disorder has eaten very little for 2 weeks and has a BMI of 15. Her potassium, magnesium, and phosphorus are at the low end of normal, and enteral feeding is planned. Which initial approach is consistent with the 2020 ASPEN consensus recommendations for refeeding syndrome?

    1. Start at the full calorie goal right away, since her electrolytes are still normal
    2. Withhold all nutrition for a week until her electrolytes rise
    3. Start at 10–20 kcal/kg, give thiamin first, and check K, Mg, and P every 12 hours
    4. Start at the full goal and recheck her electrolytes once a week
    Show answer and explanation for question 14

    Correct answer: C · Start at 10–20 kcal/kg, give thiamin first, and check K, Mg, and P every 12 hours

    Very low BMI, minimal intake for 2 weeks, and chronic alcohol use put her at high risk for refeeding syndrome. The 2020 ASPEN consensus recommendations advise starting with 100 to 150 g of dextrose or 10 to 20 kcal/kg for the first 24 hours and advancing by about 33% of goal every 1 to 2 days, giving thiamin before feeding in patients at risk, and checking potassium, magnesium, and phosphorus before feeding and every 12 hours for the first 3 days in high-risk patients. Normal pre-feeding levels do not remove the risk, because electrolytes shift into cells after carbohydrate is reintroduced. Weekly checks would miss that early drop. Withholding nutrition prolongs starvation; low levels are corrected while feeding starts slowly.

    Look for this next time: With refeeding risk, start low (10 to 20 kcal/kg), give thiamin first, and monitor potassium, magnesium, and phosphorus closely.

  15. Question 15 · Human Nutrition and Medical Nutrition Therapy

    A 74-year-old man taking warfarin for atrial fibrillation tells the RDN he has stopped eating salads and green vegetables because he heard they "cancel out" his medication. His INR has been stable. What is the BEST advice?

    1. Keep vitamin K intake consistent week to week rather than avoiding these foods
    2. Continue avoiding all salads and green vegetables for as long as he takes warfarin
    3. Eat as many leafy greens as possible each day to protect against bleeding
    4. Start a daily vitamin K supplement to balance the medication
    Show answer and explanation for question 15

    Correct answer: A · Keep vitamin K intake consistent week to week rather than avoiding these foods

    Warfarin works by antagonizing vitamin K–dependent clotting factors, so large, sudden changes in vitamin K intake shift the INR: a sharp increase lowers it, and a sharp decrease raises it. The goal is consistency, not avoidance. He can eat leafy greens in steady amounts, and his anticoagulation team adjusts the warfarin dose to his usual intake. Cutting out greens removes nutrient-dense foods, and adding them back suddenly would lower his INR; a sharp increase in greens has the same effect. Starting a vitamin K supplement on his own also changes his anticoagulation and should happen only with his prescriber's direction. Planned diet changes should be reported so the INR can be checked.

    Look for this next time: With warfarin, keep vitamin K intake consistent rather than avoiding greens, and report major diet changes.

  16. Question 16 · Human Nutrition and Medical Nutrition Therapy

    An RDN assesses a 78-year-old woman who has eaten about 40% of her meals for 10 days since starting chemotherapy and reports nausea and early satiety. Which nutrition diagnosis is written as a correct PES statement?

    1. Malnutrition related to cancer, as evidenced by chemotherapy
    2. Inadequate oral intake related to nausea and early satiety, as evidenced by 40% intake for 10 days
    3. Nausea related to chemotherapy, as evidenced by poor appetite
    4. Inadequate oral intake related to 40% intake for 10 days, as evidenced by nausea and early satiety
    Show answer and explanation for question 16

    Correct answer: B · Inadequate oral intake related to nausea and early satiety, as evidenced by 40% intake for 10 days

    A PES statement names the nutrition Problem (a standardized nutrition diagnosis), its Etiology (the cause, after "related to"), and the Signs and symptoms that show the problem exists (after "as evidenced by"). Option B does this: inadequate oral intake is the problem, nausea and early satiety are causes nutrition intervention can address, and measured intake of 40% for 10 days is the evidence. Option D reverses the etiology and the evidence. Option A names a medical diagnosis and a treatment instead of nutrition-specific causes and measurable signs, and malnutrition needs its own criteria. Option C makes a symptom the problem; nausea belongs in the etiology or the signs, not as the nutrition diagnosis.

    Look for this next time: A PES statement is Problem related to Etiology as evidenced by Signs and symptoms, with the signs measurable.

  17. Question 17 · Human Nutrition and Medical Nutrition Therapy

    During a nutrition-focused physical exam, an RDN sees perifollicular hemorrhages and corkscrew-shaped hairs on the legs of a 61-year-old man who lives alone and eats mostly bread, coffee, and canned meat. His gums bleed easily. Which deficiency do these findings MOST suggest?

    1. Vitamin A
    2. Riboflavin
    3. Vitamin C
    4. Zinc
    Show answer and explanation for question 17

    Correct answer: C · Vitamin C

    Perifollicular hemorrhages, corkscrew hairs, and swollen or bleeding gums are classic signs of vitamin C deficiency (scurvy), because vitamin C is needed to form stable collagen in blood vessel walls and connective tissue. His diet lacks fruits and vegetables, the main sources. Vitamin A deficiency shows up as night blindness, Bitot's spots, and follicular hyperkeratosis (rough bumps around hair follicles, without hemorrhage). Riboflavin deficiency causes angular stomatitis, cheilosis, and glossitis. Zinc deficiency causes poor wound healing, taste changes, and dermatitis. The RDN confirms the picture with the intake history and, when appropriate, laboratory data, then plans repletion and a diet that includes fruits and vegetables.

    Look for this next time: Perifollicular hemorrhages, corkscrew hairs, and bleeding gums on a nutrition-focused physical exam suggest vitamin C deficiency.

  18. Question 18 · Food Science and Food Systems

    A cook begins cooling a large batch of chili at 2:00 p.m., when it is at 135°F. Which cooling log meets the cooling requirement in the FDA Food Code?

    1. 75°F at 4:00 p.m.; 41°F at 7:00 p.m.
    2. 70°F at 4:30 p.m.; 41°F at 7:30 p.m.
    3. 68°F at 3:30 p.m.; 41°F at 9:00 p.m.
    4. 68°F at 3:45 p.m.; 41°F at 7:30 p.m.
    Show answer and explanation for question 18

    Correct answer: D · 68°F at 3:45 p.m.; 41°F at 7:30 p.m.

    The FDA Food Code (section 3-501.14) requires cooked time/temperature control for safety food to cool from 135°F to 70°F within 2 hours, and from 135°F to 41°F or less within a total of 6 hours. Starting at 2:00 p.m., the chili must reach 70°F by 4:00 p.m. and 41°F by 8:00 p.m. Log D reaches 68°F at 3:45 (1 hour 45 minutes) and 41°F at 7:30 (5 hours 30 minutes in total), so it meets both limits. Log A misses the first stage, at 75°F after 2 hours. Log B reaches 70°F only after 2.5 hours. Log C passes the first stage but takes 7 hours to reach 41°F. Shallow pans, ice baths, and ice paddles help large batches meet both limits.

    Look for this next time: Cool cooked TCS food from 135°F to 70°F within 2 hours and to 41°F or below within 6 hours in total.

  19. Question 19 · Food Science and Food Systems

    A recipe needs 22 lb of trimmed, edible-portion (EP) fresh green beans. After trimming, the as-purchased (AP) beans yield 88%. How many pounds should the foodservice manager order?

    1. About 19.4 lb
    2. 25 lb
    3. About 24.6 lb
    4. 22 lb
    Show answer and explanation for question 19

    Correct answer: B · 25 lb

    Edible portion (EP) is what remains after trimming; as-purchased (AP) is what must be bought. AP = EP ÷ yield as a decimal: 22 lb ÷ 0.88 = 25 lb. Check: 25 lb × 0.88 = 22 lb usable. Multiplying 22 × 0.88 (about 19.4 lb) shrinks the order instead of enlarging it. Adding 12% to the EP (22 × 1.12, about 24.6 lb) underestimates the order, because the 12% loss applies to the larger AP weight, not to the EP: 24.6 × 0.88 is only about 21.7 lb. Ordering 22 lb ignores trim loss and leaves the recipe short. In practice, the manager also rounds up to the purchase unit, such as a full case.

    Look for this next time: As-purchased amount = edible-portion amount ÷ yield (as a decimal); multiplying by the yield under-orders.

  20. Question 20 · Food Science and Food Systems

    A cook makes mayonnaise by slowly whisking oil into egg yolks, vinegar, and salt. Which ingredient provides the main emulsifying agents that keep the oil droplets dispersed?

    1. Egg yolk, through its lecithin and lipoproteins
    2. Vinegar, through its acetic acid
    3. Salt, through its dissolved sodium and chloride ions
    4. Oil, through its long-chain triglycerides
    Show answer and explanation for question 20

    Correct answer: A · Egg yolk, through its lecithin and lipoproteins

    Mayonnaise is an oil-in-water emulsion: tiny oil droplets are dispersed in a water phase that comes from the yolk and vinegar. Emulsifiers have a water-loving part and a fat-loving part, so they coat the droplets and keep them from merging. Egg yolk supplies lecithin (a phospholipid) and lipoproteins that do this. Vinegar adds flavor, acidity, and part of the water phase but is not the emulsifier. Salt seasons the mayonnaise but does not form the layer around the droplets. Oil is the dispersed phase being emulsified. The oil must be added slowly; adding it too fast can keep the oil-in-water emulsion from forming.

    Look for this next time: In mayonnaise, egg yolk lecithin and lipoproteins act as the emulsifier that keeps oil droplets dispersed in the water phase.

Use the sample well

The rationale matters more than the score.

A short set can show you what deserves another look. Twenty questions are a small sample, so this set cannot measure readiness for the adaptive 125- to 145-question RD exam or predict whether you will reach a scaled score of 25.

01

Answer before reviewing

Choose the best answer, work any calculation step by step, and read why each of the other three options falls short.

02

Read every rationale

Confirm why the best option fits, even when you were right.

03

Follow the pattern

Use recurring misses—not one score—to choose your next focus.